This curry is as delicious hot as it is cold, making it an ideal recipe to cook at the weekend, saving any leftovers for lunches the following week. Serve with cauliflower rice for a satiating low-carb dish.
Approximate nutrition per serving: 374kcal / 26g fat / 24g saturated fat / 26g protein / 9g total carbs / 5g fibre / 4g net carbs.
- 3 garlic cloves, crushed
- 10g ginger, finely sliced
- 1½ teaspoons whole coriander seeds
- 1 teaspoon whole cumin seeds
- A large bunch of fresh coriander
- 2 stalks lemongrass, thick outer layer removed, finely chopped
- ¼ green chilli
- ¼ red chilli
- 2 limes
- 60g creamed coconut (or 100ml coconut milk)
- 200ml chicken bone broth / stock
- 500g organic, free-range chicken, sliced into 2.5cm strips
- 100g asparagus, cut in half horizontally
- 1 tablespoon grass-fed butter
- Sea salt
- Blitz the coriander seeds and cumin seeds in a spice grinder until finely ground. Add to a pestle and mortar along with the garlic, ginger, lemongrass, chillies, zest of one lime, juice of half a lime, and two handfuls of fresh, roughly torn coriander. Crush to a rough paste.
- In a large frying pan, melt the butter over a medium-high heat, add the chicken strips and cook for about 6 minutes until golden brown. Whilst the chicken is cooking, melt the creamed coconut in 100ml of hot water to create homemade coconut milk.
- Once browned, add the curry paste, coconut milk, stock, and a pinch of sea salt to the frying pan. Reduce the heat to medium and gently simmer until the chicken is cooked, about 12-15 minutes.
- A few minutes before the chicken is ready, lightly steam the asparagus until it becomes tender – the exact amount of time depends on the stalk thickness. Add to the curry along with more fresh coriander and serve immediately.
- Squeeze lime wedges over the curry for extra zing!